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Potato salad to go w Super Bowl Burgers?

I'm not a huge potato salad fan, but have been tasked with bringing this to a Super Bowl potluck. Help.

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  1. I absolutely love potato salad, but I don't make it very often. First of all, if I'm going to indulge in such a multitude of carbs, I'm going to pick something chocolate. Second, it's kind of a pain to make. (But I'm weird about that. Like I don't mind making a labor-intensive spanakopita, but I hate making Jell-o. So my quirks need to be taken into consideration on that statement!)

    However, my mom makes the best potato salad in the entire world. (This is not just my opinion, either. I think my sister-in-law married my brother for my mom's potato salad. haha) She doesn't use a recipe, but I can give you the basics. It sounds like typical potato salad, and I can't tell you what makes hers so darn good, but you will at least have a good, basic potato salad.

    Boil the potatoes whole. After cooking, you can remove the skins, leave them on, half and half, whatever. My mom cuts hers in maybe 1/2" chunks, but sometimes she goes a little bigger. After they cool completely, stir in mayonnaise (Hellmann's is best, in our opinion, for this), finely chopped celery, chopped hard-boiled eggs, a little bit of prepared mustard, salt & pepper to taste, and (if you want - we often don't include it) some dill relish. I know it's the proportions and consistency and my mom's magic that make hers the best, but you can make a close variation. :)

    I also had a great recipe for hot German potato salad that I was making for a while. I can't find it in MasterCook now. I'll see if it's in my recipe file and post if I find it.

    1 Reply
    1. re: luv2bake

      Your post reminded me of that youtube video on peeling potatoes...have you seen this? amazing!

      http://www.youtube.com/watch?v=ORliOy...

    2. OK, I found my German potato salad. I'm going to have to make it again. Haven't made it in about 6 or 7 years, and I forgot how much I liked it! :)

      8 potatoes (cooked, chopped/sliced, lightly salted w/sea salt)
      (optional - a bell pepper cut in rings. I don't use this.)
      1 small jar (6 - 8 oz, probably) of sweet relish (not a big fan of sweet relish, but it works in this, imo)
      about 3/4 - 1 c. of pimiento-stuffed green olives, sliced
      bacon (cooked & crumbled, optional)

      Dressing:
      3/4 cup oil (I use half olive oil and half canola or other similar oil)
      1/2 c. red wine vinegar
      1/4 c. sugar
      1 1/2 t. dry mustard
      1 t. celery seed (or more if you like)
      1 onion (sweet-ish, very finely sliced)

      Arrange the top ingredients in layers in a heat-proof bowl.

      Mix together all the dressing ingredients in a (preferably non-aluminum) pot. Bring to boil.

      Pour the hot dressing over the arranged layers in the bowl. Mix and serve hot or cold.

      1 Reply
      1. re: luv2bake

        No way can you call that "german". No self respecting German would put sweet relish and stuffed green olives in their potato salad!

      2. Cooks Illustrated had one of their fabulous anal-retentive recipes recently for All-American Potato Salad that was remarkably like luv2bake's mom's version. Unfortunately, you have to be a member to access the entire article.
        The conclusion they reached was: Keep it simple.
        They suggested using russets after their experiments cooking their usual truckload. They also splashed the hot potatoes with a little vinegar before adding the mayo and other ingredients. Other than that, no big secrets. Onion, celery, sweet relish, s &p, mayo, mustard. The eggs were optional.
        I'm feeling sorta smug that I've reached a similar conclusion and recipe by trial and error over many years. Thank God for CI and all their work.

        The potato salad at the volunteer fire department near my house in the country is beloved far and wide. I help out peeling potatoes and such but I watch the older women make it and I can tell you that it is as basic as you can get. Why it tastes so wonderful is anybody's guess.
        Maybe Classic Potato Salad is something you shouldn't mess with too much.

        2 Replies
        1. re: MakingSense

          Yes yes yes...vinegar on the still-hot cut up potatoes is SO important in my opinion...(I actually use vinegar and a LITTLE vegetable oil mixed up together)...allow that to cool along with your finely chopped red onion and celery and parsley...refrigerate and THEN add your mayo or whatever dressing, you're good to go.

          1. re: MakingSense

            Oh, geez, yes, my mom definitely uses vinegar!! You need it to make the mayo not so thick and to give it a bit of a tang. Just a little vinegar, but it's necessary.

          2. I have a wonderful Mediterranean-style salad with no mayo, so you can serve it at room temp and keep it out. Boil your potatoes, peel, cut into slices. Add some finely minced onion, either white or red. Chop up fresh rosemary and thyme, add that. The dressing is fresh lemon juice, olive oil, salt and pepper. I don't know my proportions, but the dressing should have a nice lemony zip, and the potatoes should have some gloss from the good-quality olive oil. This salad has made me a goddess!!!!

            1. i make a dressing with mayonaise, red wine vinegar, S&P, a little crushed red pepper, a little minced garlic, and a LOT of chopped dill. mix with the cooled potatoes plus celery. capers make a nice addition, too.
              (i also make a non-mayo version like mpoet's, but somehow mayo and football seem to go together.)